Making bread and Butter Pickles. 7.25.2021

The bush pickles are bearing nicely. I try to harvest them at 3 to 5 inches long, store in fridge until there are enough to make pickles. This was the USDA canned Bread and Butter vinegar pickle recipe. I used 1/2 recipe, which is all my kitchen equipment can handle at one time. It came out almost perfectly exact - 4 pints of hot packed pickles. I did not use the largest cucumbers in the photo. These pickles were grown from seeds that I saved from cucumbers I grew last year.

They need to sit 4-6 weeks for the flavors to meld. I ran about 1/2 teaspoon short of mustard seeds, so substituted sane anount of pickling spice, which contains mustard seeds and other spices.